Time to Cook on the Coals!

Ever wanted to cook some delicious meat on the coals?

Most of the time people use steak for this! I decided to switch things up by using pork chops. The idea is the same, but the flavors can be totally different. Firstly, pork is a bit tougher than steak so you must be careful to watch the meat constantly in order for it to cook properly. Once the pork is on the coals, then it is show time!

Secondly, you must make sure the charcoals are white hot when you put the meat on! This is important because it makes sure that nothing sticks to the crust & that everything is clean. Lastly, make sure you are using a natural lump charcoal like Cowboy Charcoal. These guys are the ideal charcoal to cook on top of!

Want the perfect fire cooking equipment?

Cooking Details

Caveman Tomahawk Pork Chop Ingredients

2 tomahawk pork chops

1 tbsp of mustard

1 tbsp of garlic powder

1 tbsp of onion powder

1 tbsp of paprika

1 tbsp of black pepper

1 tbsp of sea salt

Instructions

When the pork chops are at room temperature, lather in mustard to help the other spices stick. Season the pork chops additionally with all the spices above. (Optional) Add some tin foil to the bone of the meat if you do not want it to burn.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling.

Place pork chops on top and let cook for 10 min per side or until internal temperature is 170F. Once cooked, dust it off and place on a cutting board to rest for 2 minutes.

Serve & enjoy!

My recommended equipement for this cook!

Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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